We love soup in our family and could eat it everyday. Recently, my husband was thumbing through a cookbook, A Feast Of Soups by Jacqueline Heriteau, and had interest in one recipe that seemed rather intriguing. Served cold, this garlic soup is versatile enough heated as well. I didn’t alter the recipe all that much as it was my husband’s original request. However, I did make a few changes to give it a slightly nutritious slant. The next time, I will eliminate the oil and breadcrumbs as I don’t think those ingredients are necessary for the soup’s enhancement. If served warm, add melon after heating. Also, we both felt that this may be better served as a starter soup instead of a main dish. It’s a little difficult to eat a lot at once. Because I make large quantities of food, and this was no exception, we have enough to ward off a city full of vampires. The recipe that follows should yield only 4-6 servings!
3 large cloves garlic, minced
1/4 cup roasted almonds, chopped
1 tbsp extra-virgin olive oil
3/4 cups breadcrumbs
1 tsp salt
1/4 tsp pepper
4 cups vegetable broth
1/2 tbsp wine vinegar
1 cup melon, cubed (your choice, honey-dew, cantaloupe, etc)
Combine garlic and almonds in bowl or mortar and pestle, and mash well. Mix in oil. Turn into a large saucepan and add remaining ingredients except melon. Heat on medium until boiling. Remove from heat, add melon and chill, covered, 4 to 6 hours or overnight.
Another survey, would you rather try this soup cold or warm? Leave a comment….